When you’re not sure what to make for dinner, it’s often best to fall back on the classics. One Italian American favorite we return to again and again is chicken scarpariello—a rustic dish traditionally made with bone-in chicken and Italian sausage, braised in a sweet-and-tangy sauce of white wine, garlic, peppers, and chicken broth. But when time is short, a streamlined version can deliver all that flavor in just 30 minutes.
In this quicker riff on chicken scarpariello, chicken breast halves are browned, then simmered in a fragrant sauce of white wine, chicken bouillon, rosemary, salt, and pepper. The result is an elegant main that captures everything we love about chicken scarpariello: tender chicken, a deeply savory sauce, and plenty of opportunity for crusty bread or angel hair pasta to soak it all up. Here’s more about the beloved dish and how to make it.
What Is Chicken Scarpariello?
“Scarpariello” means “shoemaker’s style” in Italian, and it has origins in Naples, where shoemakers sought fast, affordable meals. While pasta allo scarpariello is an Italian dish of pasta in a creamy sauce spiked with chili, garlic, basil, and lots of cheese, chicken scarpariello may have been born in New York City. Its roots are debated, but some sources note Southern Italian immigrants likely created chicken scarpariello in the early 20th century with ingredients that were easily sourced at the time: chicken, sausage, and pickled cherry peppers.
How To Make 30-Minute Chicken Scarpariello
AllRecipes / Ana Cadena
For a more traditional version, add a half-pound of Italian sausage links, browned and sliced bell peppers, and a few hot cherry peppers with a splash of brine, says recipe creator Jill M.
- Slice the chicken breasts into strips, give them a quick dredge in flour, and brown them in a skillet with olive oil and butter until lightly golden.
- Set the chicken aside, then sauté shallots and garlic in the same pan to build flavor.
- Deglaze with white wine and water, add a bouillon cube, rosemary, salt, and pepper, and let the sauce simmer until reduced and savory.
- Return the chicken to the skillet and cook just until heated through and coated in the sauce.
- Serve over angel hair pasta or rice.
Love From the Allrecipes Community
- “The chicken was so tender and the sauce was so smooth,” says reviewer Brad Winter. “This recipe is a good one.”
- “It was amazing!” says Elisa Griscom “I used thin sliced chicken breasts and that worked very well for me. The pan sauce was delicious with brown rice, too!”
- “This recipe has become a family staple,” says Rick. “Great as it is, or easy to adjust for a more savory version. Just add additional spices, parm cheese, etc.”
- “I prepared this tonight exactly as directed and it was a hit! AAA+” says CozyGyro4713
Get the recipe: Chicken Scarpariello